This Gluten-Free Gazpacho Recipe is a twist on a classic Spanish soup made with fresh vegetables and herbs and served chilled. The traditional recipe uses bread, but this gluten-free version features crispy chickpea “croutons” as an alternative. This gazpacho soup is easy to make, packed with flavor, and tastes amazing!
I’ve got more Easy Soup Recipes for you to enjoy – right click and open these other recipes in a new tab so that you can read them after this one!
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Gluten-Free Gazpacho Recipe
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions and to ensure that you have all the ingredients and equipment required as well as understand the steps and timings involved.
Gazpacho, also called Andalusian gazpacho, is a cold soup made of raw, blended vegetables. It originated in the southern regions of the Iberian peninsula, specifically Andalusia, and spread into the Algarve regionsWikipedia
Gorgeous fresh vegetables are the heart of this soup with tomatoes, cucumber, bell pepper, and red onions. Not forgetting fresh herbs and garlic.
Like so many recipes around the world, there are tweaks and twists made to original dishes, and this gluten-free gazpacho recipe features crispy chickpea “croutons” as an alternative to bread croutons.
Canned chickpeas are roasted in the oven with olive oil, cumin and paprika, and are not only a great topping for the soup, but also a yummy snack to eat on their own too. (Why not place bowls of roasted chickpeas out for guests instead of nuts or potato chips!)
Another awesome topping for this soup is diced avocado, which for me takes this summertime dish over the edge! I LOVE avocado!
Gazpacho is a delicious, refreshing soup that is perfect for hot summer days, and makes a wonderful starter for a dinner party. Alternatively, serve in shot glasses as a cute appetizer at cocktail parties!
More Recipes Using Chickpeas
Chickpeas are a hero in this recipe, so here are some more recipes using the same:
- Amazing Roasted Garlic Hummus Dip Recipe
- Chickpea + Cucumber Salad with Tahini Dressing
- Chickpea & Cannellini Bean Burgers
More Spanish Recipes
Want to make more Spanish food at home? Take a look at these Spanish-inspired recipes next:
How Do I Make Gluten-Free Gazpacho?
Just check out the recipe card below with full ingredients, and instructions. You can print the card out too (don’t worry, the pics don’t print to save your ink!).
For the Chickpea Croutons
- 1 (15.5 oz / 400g) can chickpeas, drained and rinsed
- 3 Tbsp extra virgin olive oil, divided
- 1½ tsp ground cumin
- ½ tsp smoked paprika
- Sea salt and black pepper, to taste
For the Gazpacho
- 1 medium red onion, roughly chopped
- 1 large red bell pepper, roughly chopped
- 1 large cucumber, peeled and roughly chopped
- 5 large tomatoes, roughly chopped*
- 2-3 fresh garlic cloves
- ¾ cup water
- 2 Tbsp red wine vinegar
- 3 Tbsp fresh lemon juice, divided
- ¼ cup fresh basil, roughly chopped
- ½ cup fresh parsley, chopped
- Sea salt and black pepper, to taste
- 1 medium avocado
- Sprigs of fresh basil and/or parsley, for garnish
- Preheat oven to 200C/400F/Gas 6 and line a large, rimmed baking sheet with a piece of parchment paper or a Silpat® baking mat. Set aside.
- Place the chickpeas in a medium bowl and toss with one tablespoon of olive oil, ground cumin, and smoked paprika. Season with salt and black pepper, to taste.
- Spread the seasoned chickpeas onto the prepared baking sheet and place in the pre-heated oven to roast until golden-brown and crispy, approximately 15-20 minutes. For more uniform results, turn the chickpeas or give the pan a good shake halfway through cooking.
- Meanwhile, finely dice one quarter of the red onion, bell pepper, and cucumber for garnish. Place in an airtight container and place in the refrigerator until serving.
- Place the tomatoes, plus the remaining red onion, bell pepper, and cucumber in a food processor or high-powered blender. Add the garlic, water, red wine vinegar, two tablespoons lemon juice, and fresh herbs. Season with salt and black pepper, to taste, and quickly pulse until the mixture is mostly smooth.
- Transfer the gazpacho to a large glass or other non-reactive bowl. Cover and place in the refrigerator for at least 30 minutes to overnight to chill.
- Once the chickpeas are golden and crispy, remove from oven and set aside to cool. They will become crispier as they cool. Store in an airtight container until ready to serve.
- Right before serving, dice the avocado and toss with the remaining tablespoon lemon juice to prevent browning. Set aside.
- Before serving, taste the gazpacho and adjust seasonings, as desired.
- Transfer the chilled soup into individual serving bowls and top with some of the finely diced red onion, bell pepper, and cucumber.
- Garnish with the crispy chickpeas, diced avocado, and sprigs of fresh herbs, if using. Enjoy!
*You can remove the skins from the tomatoes if you wish. Make a cross with a sharp knife at the bottom of each tomato and plunge into a bowl of boiling water for a few minutes Remove with a slotted spoon and you will be able to peel the skins off with ease. You can see a demonstration in my original gazpacho recipe.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 371Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 475mgCarbohydrates: 42gFiber: 13gSugar: 14gProtein: 11g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
You’ve made the appetizer, but what about the rest of the courses?
Here are additional recipes to make a full meal! Not all recipes may be gluten-free
- Main Dish: Adobo de Cerdo (Pork in Adobo Sauce)
- Side Dish: Garlic and Rosemary New Potatoes
- Side Salad: Tomato & Onion Salad
- Beverage: Watermelon Moscato Slushie Cocktail
- Dessert: Natillas (Spanish Custard)
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!